Pork Escalopes in a Herb and Mustard Sauce

I have had this recipe for quite a while and have used Greek yogurt to make the sauce. However, cooking with Greek yogurt can be tricky because it will curdle if it gets too hot, so you do have to be careful.

Pork escalopes are sautéed for just 6 minutes and then covered with a creamy oregano and whole grain mustard sauce. Another dish that is super quick and delicious for summer.

Cut the pork into four pieces. One at a time, place a piece between cling film/plastic wrap and flatten it by carefully bashing with a rolling pin.

Remove the leaves from the stems of oregano and chop.

Now put the potatoes in a pan of boiling, salted water and simmer for 15 minutes, or until tender. Drain.

Put the beans in another pan of boiling, salted water, or use a steamer, and cook until tender.

Meanwhile, heat the oil in the sauté pan and add the pork. Over a medium heat, cook for 3 minutes until beginning to brown then turn and repeat on the other side. Remove from the pan, cover, and keep warm.

Next add the stock to the pan along with the cider, if using, and the mustard. Stir to combine and let it bubble for about 5 minutes to reduce a little.

Remove the pan from the heat, stir in the crème frâiche, oregano, and lemon juice. Return the pork to the pan, turn to coat with the sauce. Put the pan over a low heat for 2 minutes to warm everything through.

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Welcome to my blog

My lifetime collection of recipes, gathered while living in the U.K. and North America.

They are written to work wherever you live. They will now be shown in grams, ounces and cups, and any differences in the names of ingredients will still be mentioned. (Flour has been measured by lightly spooning it into the cup, rather than scooping and levelling it directly from the container.)

It will take me a little while to add the cups to those already on the blog, so please bear with me – I will get to them all.